lemon cream cheese bundt cake with lemon glaze
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contributed by: Linda Neal Recipe taken, years ago, from the back of a box of Betty Crocker cake mix.
yield
12 serving(s)
prep time
10 Min
cook time
45 Min
method
Bake
Ingredients For lemon cream cheese bundt cake with lemon glaze
- CAKE
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1 boxbetty crocker supermoist yellow cake mix
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1 cmilk
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1 pkg(3 oounces) cream cheese, softened
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2 Tbspgrated lemon peal from 2 large lemons
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1/4 clemon juice from 1 large lemon
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3 lgeggs
- GLAZE
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2 cpowdered sugar
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2 clemon juice from 1 large lemon
How To Make lemon cream cheese bundt cake with lemon glaze
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1Heat oven to 325 degrees F. Generously spray 10- or 12-cup fluted tube cake pan.
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2In l large bowl, beat cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour into pan.
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3Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour.
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4Place cake on serving plate. In medium bowl, beat powdered sugar and lemon juice, a little at a time, using whisk until glaze forms. (You may not need all the juice.) Pour evenly over cake. Store cake loosely covered.
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